Braised Beef Short Ribs

Pat the ribs dry and season with salt and pepper. Sear in hot olive oil until browned on all sides. Remove and set aside.

In a large pot, sauté mirepoix (onion, carrot, celery) with garlic in olive oil until softened. Stir in tomato paste, then return the ribs to the pot. Add red wine and herbs. Simmer 5 minutes.

Add enough beef demi-glace or broth to cover the meat halfway. Cover with a lid and braise over low heat for 2.5 to 3 hours until fork-tender.

Remove the ribs and strain the braising liquid. Reduce the liquid to a thick glaze. Return ribs to the sauce until ready to serve.